Effect of coating on the maturation of jackfruit stored in simulated marketing condition
DOI:
https://doi.org/10.29312/remexca.v12i2.2319Keywords:
coatings, jackfruit, maturationAbstract
The objective of this research was to evaluate the effect of coating on the maturation process and jackfruit quality. The fruits in physiological maturity were treated or not with two commercial coatings Natural Shine® 505-OR (40% v/v, R1) or SemperfreshTM (3% v/v, R2); were subsequently stored for 5 days at 8 or 13 °C simulating transportation to the United States of America and then stored at a temperature of 25 °C, simulating their commercialization. The witness fruits were stored at 25 °C until consumption maturity. Breathing speed (VR), ethylene production (VPE) and physical and chemical parameters were measured. The fruits stored at 25 °C presented the climatic peak and maximum VPE at 3 and 5 days of storage, respectively; however, the uncoated and coated fruits stored in refrigeration and then at room temperature, the apparition of the climatic peak and maximum VPE was delayed. The fruits stored for 5 days at 8 °C and coated with Semperfresh managed to extend the shelf life by 9 days relative to the fruits stored at 25 °C and 7 days with the fruits refrigerated at the same temperature, but without coating. It was concluded that the application of Semperfresh coating and storage at 8 °C for 5 days with subsequent storage at 25 °C may be an alternative to preserve the jackfruit for up to 17 days.
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